Diana's Mexican Street Corn

So SO good!   

Photo and Recipe from Dessert Now Dinner Later

INGREDIENTS

•  2 Tbsp unsalted butter
•  4 cups corn kernels (fresh or frozen)
•  1 tsp minced garlic
•  1/3 cup mayonnaise
•  1/2 tsp chili powder
•  1/2 cup cotija cheese
•  1 Tbsp lime juice, fresh squeezed
•  1-2 Tbsp chopped cilantro (optional)
•  kosher salt, to taste

INSTRUCTIONS

1. Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking.
2. Allow corn to cool slightly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
3. Serve warm or cold. Store leftovers in an airtight container in the refrigerator.

Symona's Salsa

1 can diced tomatoes

1 can Rotel (mild)

Roma tomatoes, chopped (added 1 or so to the tomatoes above, can also use instead of diced tomatoes)

1 bunch cilantro, chopped

1 medium onion, chopped

1-2 limes to taste (I used 2 last time)

minced garlic, 1-2 tsp (I used about 1 last time)

salt, 1 tsp

pepper, about 1/2-3/4 tsp

cumin, about 1 tsp

1 jalapeño, diced

Chop and mix!  Super delicious!

Chicken Zucchini Casserole

INGREDIENTS

1 package (6 ounces) stuffing mix

3/4 cup butter, melted

3 cups diced zucchini

2 cups cubed cooked chicken breast

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 medium carrot, shredded

1/2 cup chopped onion

1/2 cup sour cream

Directions

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. 
• Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.  
  

Substitute cream of chicken soup for cream of mushroom soup for all of the mushroom lovers in your life.  

Photo and Recipe Source: Taste of Home

Yam Praline Crunch

My SIL Sara's classic sweet potato casserole with the delicious topping my husband asks for every year at Thanksgiving.  Super delicious.  

Photo Source:Bakers Royale

Recipe Source from my SIL at ReddHotRecipes

YAM PRALINE CRUNCH-Sara

• Yams:
• 28 oz. Can yams, drained and mashed
• ¼ t. salt
• ¼ c. butter
• 2 eggs, slightly beaten
• In 8 x 8 inch casserole dish, mix all ingredients well. Sprinkle with topping. Microwave on high 8 minutes or bake @ 350 for 25 minutes (until bubbly)
• Topping:
• 3 T. butter
• 3 T. flour
• ¾ c. dark brown sugar
• ¾-1 c. pecans, chopped
• ½ c. sugar
• ½ t. cinnamon
• 1 t. vanilla
• Mix all ingredients in separate bowl until all butter is mixed in thoroughly. Sprinkle over yams.
• *This is a must have at all Thanksgiving feasts (you may want to half the topping to make it less of a dessert and more of a side...but your family might complain! It's SO good!

Marshmallow Yams

Classic yam recipe for Thanksgiving!  

 For an 8x8 pan.  Double recipe below for a 9x13 pan.
1 29 oz can yams
1/3 c butter
2/3 c brown sugar
2/3 c syrup from the yams can
1/2 tsp salt
1tsp cinnamon
1/2 tsp nutmeg
1/2-1 c pecans (optional)
marshmallows


Combine yam syrup, butter, sugar and salt.  Bring it to a boil to thicken.  Add cinnamon and nutmeg; bring to a simmer.  Add pecans to mixture.  Put the drained yams into a pan.  Cut them into bite-sized pieces.  Pour the liquid mixture over the yams.  Bake yams in a 350 degree oven, basting frequently, for 20-30 minutes (I didn't baste them last time and they were fine).  About 5 minutes before serving, sprinkle marshmallows on top until they are toasted golden brown.


Recipe Source: from a can of yams about 10 years ago!
Photo Source: Recipe Girl

Kim Chee Dip

Dip for veggies or crackers.  Its definitely an Asian-type of dip.   I only know what the ingredients are because I live in Hawaii!  My husband loved it.


Ingredients:
Won Bok Kim Chee, chopped small, about 1 cup after liquid is squeezed out
Fish cake-about 1/2 of oblong block
green onions, chopped fine
mayonnaise-about 1/2 cups or until creamy.


1.  Chop kim chee, squeeze out liquid with hands.
2.  Grate fishcake fine.  Chop if desired for a more fine texture.
3.  Chop green onions.  Mix mayo with ingredients.
4.  Add salt and pepper if desired (I had it without and it was fine).    Chill.
5.  Serve with Ritz crackers or raw veggies.

Recipe Source: Keolu Ward Activity Night-Brenda V.
Photo Source: Serious Eats

Dill Pickle Dip

1 c chopped dill pickles (squeeze out liquid)
1 8 oz package cream cheese, softened
1 8 oz carton sour cream

1.  In mixing bowl, beat cream cheese and sour cream with electric mixer until fluffy.  Add in dill pickles.  Chill.

2.  Serve with vegetable dippers, crackers or chips.

Creamy Onion Dip: prepare as above, except omit dill pickles and stir in 2 TBSP regular onion soup mix into beaten cream cheese mixture.


Recipe Source:  Brenda V from the Keolu Ward
Photo Source: Oregon Live

Ginger & Honey Glazed Carrots

For Thanksgiving this year, we did a potluck with a bunch of friends.  I was so excited to eat this simple, yet very tasty carrot recipe.  My baby loved them too!  

Ginger and Honey Glazed Carrots--

Steam sliced carrots in a little water till almost cooked, drain and put back in sauté pan, add butter, ground ginger, and honey. Cook until done to your liking. Then top with a little fresh parsley. 

Recipe Source:  My friend Allie C.

Photo Source: My Recipes

Garlic 'N' Onions Greenbeans

Ahhhhh.....Its that time of year for FRESH greenbeans. Can life really get ANY better than that?? I have been splitting Bountiful Baskets (a fresh farmers market program, google it for more info) with a friend and these delicious green beans were in there. This is one side dish I sometimes just forget about, so I'm posting it haha. Don't judge me :)

Garlic 'N' Onions Greenbeans

2 cloves garlic, minced

1/2 onion, sliced thinly

fresh greenbeans, washed and ends trimmed

Extra Virgin Olive Oil

Saute garlic and onions for a few minutes in hot EVOO. Add greenbeans and saute few minutes more. Add a tiny bit of water to the pan and place lid on top until the beans are the desired tenderness. The steam from the water will steam cook the rest of the greenbeans. Add salt, pepper and enjoy!